Glazed Lemon Poppyseed Donuts

🧂 Ingredients

• 2 2/3 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. sea salt
• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup unsalted butter

  melted (1/2 stick)
• 1/4 cup canola oil

  or use coconut oil or avocado oil
• 2 tsp. lemon juice
• 1 tsp. lemon peel

  freshly grated
• 1 tbsp. poppy seeds
• 1/2 cup 2% milk

  use only enough to make a thick icing
• 4 cups powdered sugar
• 2 tsp. lemon juice
• 1 tbsp. lemon zest

  grated, for topping

Instructions

• 1 Preheat oven to 425 degrees.
• 2 Spray a 20-tin donut pan with cooking spray.
• 3 Set aside.
• 4 In a large mixing bowl, whisk flour, baking powder, baking soda, salt and
  granulated sugar.
• 5 Set aside.
• 6 In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
• 7 Whisk in melted butter, canola oil, lemon juice, lemon peel and poppy seeds.
• 8 Pour the butter mixture into the flour mixture and stir just until combined.
• 9 Do not overmix.
• 10 Batter will be very thick.
• 11 Spoon batter into a large zip-lock bag.
• 12 Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
• 13 Fill each cup 3∕4 full.
• 14 Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
• 15 Remove from oven and cool approximately 2 minutes on a cooling rack.
• 16 Remove donuts from the pan and dip in lemon glaze.
• 17 Place donuts on cooling rack and immediately sprinkle donuts with freshly grated
  lemon zest before glazing the next donut.
• 18 Set out on wire racks until icing sets, approximately 10 minutes.
• 19 Serve.
• 20 In a medium sized mixing bowl, whisk milk, powdered sugar and lemon juice until
  smooth.
• 21 Dip the top of each donut into the bowl of glaze.
• 22 Set on cooling rack.
• 23 Sprinkle immediately with lemon zest.
• 24 Let glaze set for 5-10 minutes before serving.

Nutrition Info